Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis
Zhijie Zheng, Mei Tian, Guozhou Liao, Guang‐Hui Chen, Yanru Zhong, Yuan Yang, Guiying Wang
Topics & Concepts
NonanalChemistryCuring (chemistry)FlavorFood scienceLipid oxidationLipidomicsChromatographyOrganic chemistryBiochemistryAntioxidantPolymer chemistryMeat and Animal Product QualityBee Products Chemical AnalysisMuscle metabolism and nutrition